A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it’s full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
This recipe was my mom’s and the one that I have made most of my life. I do have to admit that I have never tasted a potato salad I didn’t like, but this remains my favorite.
What is southern potato salad:
When I think of southern-style food, fried chicken and potato salad immediately come to mind. I can’t imagine going to a potluck supper, a backyard cookout or holiday get together without a big bowl of potato salad and fried chicken front and center.
Just like fried chicken, there are probably as many recipes for potato salad in the south as there are picnics or holidays. Each one has a little more of this ingredient and a little less of that. But this old-fashioned recipe with its quintessential creamy texture is the best and my family’s favorite!
Most potato salad recipes in the south call for good old yellow prepared mustard and this recipe is no exception. No dijon mustard, apple cider vinegar, and for goodness sakes no Miracle Whip.
Why you will love this recipe:
- I share my secret ingredient, dill pickle juice, which ramps up the flavor and sets it apart.
- It’s quick and easy and comes together in minutes, after boiling the potatoes.
- It can be made ahead and is even better on the second day.
Sweet or dill pickles:
There is much a debate between potato salad aficionados between which is best, sweet or dill pickles? I’m in the dill pickle camp, but I certainly wouldn’t turn my nose up at sweet pickles or sweet pickle relish. It’s just a matter of taste. I also like to use hamburger dill pickles instead of kosher dill pickles.
What kind of potatoes are best:
Russet potatoes with their starchy creaminess are the best. You can also use Yukon Gold and New or Red Potatoes, but the flavor and texture will be a little different.
I always peel Russet potatoes, but rarely peel Yukon Gold and New or Red Potatoes because the peels are thinner.
What’s in it:
How to make it:
Bring a large pot of water to boil over high heat. When the water starts to boil, add two teaspoons of kosher salt and the cut-up potatoes. Reduce the heat to medium-high and boil for approximately 10 minutes.
Generally, it will take about ten minutes to cook potatoes. Depending on the size of the potato cubes, it may take a minute or so more or less. The potatoes are cooked when you can take a cube and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the cooked potatoes back into the dry pan and use a potato masher to mash them three to four times. This step makes a creamy potato salad and ensures that the potatoes soak up even more of the delicious dressing.
While the potatoes are cooking, combine all the other ingredients in a large bowl and mix well.
Add the cooked potatoes and fold in.
Garnish with a dash of paprika.
Cover it tightly and refrigerate. Serve chilled or at room temperature.
How long can it sit out:
This is a common question because it is served so often at picnics and potlucks; the simple answer is two hours max. However, use your best judgment; if it is very hot, it shouldn’t sit out for over one hour.
Sharon’s tips:
If you are short on time, you can purchase eggs that have been boiled and peeled at the grocery store.
Instead of shaking paprika from the jar onto your dish, it works much better to just put a small amount of it in your hand. Then, take a pinch and sprinkle evenly on top. You can always add more if you think it needs it.
You can make this recipe several days ahead, and it tastes even better the second day.
Leftovers should last in your fridge tightly covered for up to five days. Do not try to freeze them.
I’ve included onions in this recipe; if your family doesn’t like them, leave them out.
Be sure to make the dressing and have it ready before your potatoes are done. Hot potatoes absorb the dressing and flavors more easily.
If you have trouble peeling hard-boiled eggs, check out my post: Perfect Easy to Peel Hard Boiled Eggs.
Looking for more southern recipes:
Check out these delicious favorites:
- Easy Southern Fresh Peach Bread
- Southern Pecan Praline Cake
- Old-Fashioned Southern Cornbread
- Southern Pink Lady Peas
- Southern Fresh White Acre Peas
- The Best Southern Fried Chicken
- Easy Southern Fried Green Tomatoes
- Southern-Style Baked Mac and Cheese
- Southern Squash Casserole
- Easy Homemade Creamed Corn
Need more? Click on this link for even more recipes and menu ideas Southern Recipes.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Easy Southern Potato Salad Recipe
Ingredients
- 3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
- 2 teaspoon kosher salt
- 4 hard-boiled eggs peeled and chopped
- ½ cup hamburger dill pickles chopped
- 2 tablespoon hamburger dill pickle juice
- ½ cup Vidalia or sweet yellow onion finely minced or grated
- 1 cup mayonnaise preferably Dukes or Hellman's
- ¼ cup yellow mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- dash paprika for garnish
Instructions
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!
Notes
Nutrition
*This recipe was originally published on May 25, 2016. Republished on April 26, 2020, with new pictures, expanded directions, and the addition of helpful tips.
Cari Sisson
Oh my goodness this is so easy to make and tastes so delicious this is definitely a keeper recipe
Sharon Rigsby
Hi Cari, I’m so glad you liked it. And thank you, too, for taking the time to let me know.
All the best,
Sharon
Jenny G
My husband loves mustard potato salad and this recipe is the BEST I have found. We also like some kick to our foods so I added some chopped jalepenos and it was fabulous. I make it all the time now.
Sharon Rigsby
Thanks so much, Jenny! It makes me so happy to get a review like yours. I love the idea of adding the chopped jalapenos, too!
Angela h
Came out just perfect! Will definitely make this again, soooo easy and so much better then store bought.
ChristianMama
Best potato salad ever!! I have worked at restaurants that have their own specialty potato salad and this is better. I made it the lazy way without any eggs or even peeling the brown potatoes and am yet to have paprika and even then it is 10/10. I think you are right in your suggestion to use Duke’s. Makes the flavor PERFECT! This has become my pregnancy craving and my go to recipe when my husband has had a bad day. I make it at least once a week now! Thank you for this special and wonderful recipe!
Sharon Rigsby
Thank you so much for your kind comment. I am so happy you like this recipe. It is one of my favorites!
All the best,
Sharon
Jane
So creamy and delicious!
Liz
Absolutely perfect for my potluck. Everyone loved it!
Lisa
I have made this potato salad several times and it’s always a hit. Everybody loves it.
Selene
Loved how creamy and filling this potato salad was!
Carolyn
I scrub, dry, oil & wrap potatoes in foil using a combination of red & Yukon gold potatoes. Bake @ 350 for anywhere between 1 hour & 1/2, depending on size of potatoes bake til fork tender. Once cool enough to handle peel & chop potatoes & drizzle red wine vinegar & cool, brings a tang to salad. Rest of your salad is similar to mine, l add chopped olives & 1 teaspoon sugar 😋
Meg
Loved the pickle and egg combo in this. 100% recommend
Kara
So yummy! We loved it!
Wendie
My family devoured this!
Sue
Delicious, I used all these ingredients and it is a winner. One trick I have used for years: I sub green olive juice for the pickle juice. I’ll put a few sliced green olives in it for my family. If I’m taking it somewhere, I leave them out.
Sharon Rigsby
Hi Sue, I am so glad you liked the recipe. I love the idea of using green olive juice; I’ll have to try that out! Thank you, too, for taking the time to leave a comment.
All the best,
Sharon
Kim Cabrera
Love this recipe it was sooo easy to make and it tastes better than any kind I could buy in a store!!! I will continue to make this recipe and only this recipe for my potato salad. I have made 3 other recipes from your website and I just love them too! Even my teenager granddaughter loved the recipes,it takes a great dish to please her so I am so grateful I found your website. I am anxious to try more of your great food! Thank you for awesome tasting food!
Gina
This is my first time making potato salad ever it turned out very well. Apparently I haven’t had any yet and it’s almost gone lol I added extra onion, extra potatoes and I used relish instead of pickles and I used the juice from the relish because I didn’t have pickles, apparently it is amazing. I am really excited. I found this recipe and I will be using it from now on. Thank you for sharing.
colleen
Why have I never pit pickles in potato salad before?? It was yummy! I also added some chopped crispy bacon. Delish!!
Christen B.
I don’t usually leave reviews but…today for Easter Lunch I made this potato salad recipe for the first time. In fact, this was my first time ever making potato salad. My cousin’s husband took a bite on his way to the table to sit down and immediately pulled me to the side where he paid me the highest compliment a food dish could ever get. He said “this tastes JUST like my mom’s”. You see he lost his mom suddenly a few years ago and I could tell by the look on his face that memories were flooding him. Several other family members also complimented the dish but this will be one I pass on and remember forever. Thank you from the bottom of my heart.
Sharon Rigsby
Hi Christen, what a sweet comment and it made my day. Thank you so much for taking time to share!
All the best,
Sharon
Chloe
Delicious! I swapped half the yellow mustard for Dijon and added celery seed and dill for a bit of herbiness. Perfect for Easter Sunday!
Kristina
This is my go to recipe for using leftover hard boiled eggs from Easter. My family loves it and although we replace the mayo with greek yogurt (we don’t like mayo), it turns out incredible. It’s requested at barbecues throughout the summer as well, with and without the mayo!
Lisa
This is such a delcicious potato salad. It will be my go to for all summer BBQs. I make a big batch but put out a smaller bowl then refill when necessary so no worries on leaving it out too long. It sure disappears quickly!
Kristin
What a great potato salad! This was easy to make and so much better than buying it at the grocery store. So flavorful and fresh. Can’t wait to take this to cookouts this summer – everyone will love it!